When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.
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Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
Poori recipe
Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 8 poorisWhole wheat flour| atta 1 cup
Salt to taste
Sugar 1/4 tsp
Sooji | rava 1 tsp
Water to knead the dough
Oil for deep frying
Method with step wise pictures:
- In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a stiff dough. Ensure that it should not have cracks.
- Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.
- Divide this into equal sized small balls.
- Heat the oil for deep frying.
- Dip one end of the dough ball into the oil and start rolling the pooris.
- Dusting in flour makes the oil spoil soon. You end up getting lot of residue.
- Do not roll the pooris too thin of too thick. Roll into medium thick.
- When the oil is hot, carefully drop this into the oil and deep fry on both sides.
- Using a jolted ladle take out the puffed poori draining the excess oil.
- Always ensure that the oil is very hot. else pooris will not puff.
- If the pooris while rolling has any hole in it it will not puff.
Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.
- Grease a wide plate with oil.
- Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
- Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
- Just when all are ready to eat, heat the oil and start frying the pooris.
- You get fluffy soft pooris.
